Tortilla De Patatas Potato Omelet Spain
Experience the authentic flavors of Spain with this classic Tortilla de Patatas, a traditional Spanish potato omelet that’s as simple as it is satisfying. Made with just five wholesome ingredients—thinly sliced potatoes, sweet yellow onions, farm-fresh eggs, extra virgin olive oil, and a touch of salt—this time-honored dish boasts a delicate balance of tender potatoes and creamy, rich eggs. Gently cooked to golden perfection, the tortilla is finished with a signature flip for even cooking and a beautiful presentation. Whether served warm or at room temperature, this versatile dish is perfect for tapas, a hearty snack, or a light yet comforting main course. With minimal prep time and a few pantry staples, this Spanish favorite is a culinary treasure you'll want to recreate over and over.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 5 medium Potatoes
- 1 large Yellow onion
- 6 large Eggs
- 1 cup Extra virgin olive oil
- 1 teaspoon Salt
Instructions
Peel the potatoes and slice them thinly (about 1/8-inch thick) into rounds. Use a mandoline slicer for uniformity if you have one.
Peel and thinly slice the onion into half-moon shapes.
Heat 1 cup of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions to the skillet, ensuring they're evenly distributed.
Cook the potatoes and onions gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned. Reduce the heat if necessary to avoid frying; the goal is to soften, not crisp them.
Once cooked, use a slotted spoon to carefully transfer the potatoes and onions to a large mixing bowl. Sprinkle with salt and let them cool slightly.
Crack the eggs into the bowl with the cooled potatoes and onions. Gently stir to combine, ensuring all the ingredients are evenly coated in the egg mixture.
Drain most of the olive oil from the skillet, leaving just enough to lightly coat the pan. Heat the skillet over medium heat.
Pour the egg, potato, and onion mixture back into the skillet, spreading it out evenly. Cook on medium-low heat for about 8-10 minutes, or until the edges are set and the bottom is golden brown.
Use a large plate or a flat lid to carefully invert the tortilla. Slide the tortilla back into the skillet with the uncooked side facing down. Cook for another 5 minutes, or until fully set and lightly golden.
Transfer the tortilla to a serving plate and let it cool slightly before slicing it into wedges. Serve warm or at room temperature as a tapa, snack, or main dish.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.5 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
